Nourish Magazine BOP Spring edition 2020

ISSUE NO. 40 SPRING 2020

ISSUE NO. 40 SPRING 2020

CE

G

1

WWW.NOURISHMAGAZINE.CO.NZ

WWW.NOURISHMAGAZINE.CO.NZ

IN

BAY OF PLENTY, NZ

0

BRAT E L

YEAR

S

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

Support Local

SUBSCRIBE TO NOURISH

Advanced Skincare Specialists We use only the finest quality skin products.

07 578 1111 76a Grey Street, Tauranga

www.tranquillobeauty.co.nz

regular 5 6 26 40 58 59

Vic’s Picks News Nutrition Gardening Events Directory

features 14 18 38 42 47 51

Creating a Community Meet the Meyers Get Carried Away with Excelso A Buzzy Experience Te Koi Stay a While at Falls Retreat

recipes 7 11 16

Peach on Earth Cake

20 22 28 31 35 44 54

You've Gouda Try These

A Decade of Great Recipes Dry Dock’s Raspberry and White Chocolate Slice Spring Chicken Asparagus Bring Home Brunch Canapés Bee-autiful Recipes Ah Choux

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Bronwyn Lowe, Megan Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Rachel Hart, Kate Underwood, Fiona Hugues COVER IMAGE Ashlee DeCaires PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko, Fiona Hugues ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

NOURISH

|

ISSUE 40

Welcome to Nourish Magazine Spring, it’s the season of new life, hope and regeneration. After a cold, hard winter, nature has a way of telling us it was worth it with beautiful blossoms, bright clear days with a hint of the summer warmth to come. Man, do we need spring right now!

the CBD meeting the makers and learning the local secrets as well as a trip to the Hutt to get hands-on with a little pasta. If you are keen to join us in Wellington, get in quick as there are only a few spaces left.

When the world seems in turmoil, we need to stop and remember what we have and how lucky we are. If this year has taught me anything it is just that. I am fortunate to be surrounded by such passionate and talented people, from those who work on Nourish to our fabulous clients. I am also very privileged to be able to do what I love.

Staying with travel plans and discovering New Zealand, on page 47 Denise Irvine visits Ian and Ali Metcalfe at Te Koi Lodge just out of Nelson. So taken were we with Denise’s tales, we are also taking a small group for a weekend away at the end of November. Again, this is a small group tour so book early to avoid disappointment.

I have been reminded of this over the last few days as I trawled through our archives for images and memories from the past decade of Nourish. Because with this edition we celebrate 10 years of bringing you a slice of fresh local flavour. You can see a small snapshot from the past 10 years on page 10, and on page 7 the wonderful Fiona Hugues created a celebration cake just for us.

On page 11, long time contributor Megan Priscott from Red Kitchen shares her most requested recipes from a decade of Red Kitchen. Continuing the celebration theme on page 35, Wayne Good whips up some party nibbles.

FOLLOW US

nourishmagazine

There is no denying 2020 has been the year of rescheduling and changing plans – I won’t use the ‘P’ word. While we had to cancel our Nourish trip to Vietnam, we are instead taking a small group of lucky people to Wellington for an amazing weekend. Some of the highlights are sure to be dinner at Hiakai, a walking tour around

PAGE 4 | WWW.NOURISHMAGAZINE.CO.NZ

We’ve also got beautiful recipes celebrating spring from asparagus on page 28 to chicken on page 22. We meet award winning cheesemakers The Meyers on page 18 and demystify choux pastry on page 54.

Enjoy!

Vicki Ravlich-Horan Editor

FOLLOW US nourishmagazine

Vic's Picks

1.

THE MURDER CLUB The Murder Club is the second in the Miller Hatcher series by local crime writer Nikki Crutchley. The first, Nothing Bad Happens Here, was a finalist in the Ngaio Marsh Award for best first novel in 2018.

‘Not all evil, on the surface, is ugly and menacing. It doesn’t always lurk in city centres after dark. It mows your lawns, frequents your local pub, takes its kids to school and contributes to communities.’

When the first letter arrives saying that ‘tonight it begins’, journalist Miller Hatcher ignores it. But then the body of a murdered woman is discovered, strangled, a scarf around her neck.

Cassie Hughes has always vowed to find the man who murdered her mother. Cassie knows he’s out there and wants him to pay, and Miller agrees to bring the cold case back into the public’s eye.

Logan Dodds has been obsessed with true crime ever since his sister was murdered thirty years ago. He has turned his obsession into a career and has created the True Crime Enthusiasts Club and his newest venture, True Crime Tours.

The lives of Miller, Cassie and Logan – all affected differently by murder – become entwined as The Scarf Killer, desperate for infamy, and Miller’s attention, makes his mark on the small town of Lentford.

Available from www.nikkicrutchley.com, as an ebook on Amazon, or order from your local bookshop.

3.

2.

MAP OUT YOUR RIDES Tauranga city and environs has a big network of cycle trails, many of which local cyclists have already discovered. Others, and the way they link to make a good ride, can be a bit confusing.

Miles at Daytrippers has made planning your rides easy by creating maps of the trails in Tauranga Central, Mount Maunganui, Omokoroa and Tauranga South. Go to www. daytrippers.co.nz for a free map download.

Daytrippers also have electric bikes for hire. It’s an opportunity to sample the boost a little power can give you, discover how much fun you can have, and how far you can go on one. Daytrippers also do shuttles. If you want to get to, or from, a trail – with your bike or Daytrippers’ – just contact them.

During the Garden and Art Festival, Daytrippers’ shuttles and bike hire service will be operating from the festival hub at Tauranga Racecourse. How about leaving the car at the hub and biking sections of the garden trail?

PHORIC NATURAL ENERGY DRINKS Phoric was started by two university students, determined to create a clean, great-tasting energy drink without the artificial ingredients and refined sugars. It’s also a refreshing alternative to a cup of coffee. Five cents from every bottle sold goes to Supporting Families NZ, a charity doing life-changing work in the mental health space here in Aotearoa. Phoric is made in Tauranga, using the incredible guayusa leaf as an organic source of energy.

Available in three flavours, Original (Apple Lemon), Ginger Turmeric, and Elderflower Lime. www.phoric.co.nz

PAGE 5 | WWW.NOURISHMAGAZINE.CO.NZ

News BAR CENTRALE OPENING SOON Clarence Hotel and Bistro is set to get a new bar with Bar Centrale opening in the space that was Iki. Owner Noel Cimadom says the food offering will be “a mix of cicchetti (Italian snacks and small plates) and pizza”. It will all be designed to share and be flexible, whether you are coming for an afternoon or after dinner drink, lunch or dinner. “Like in the bistro,” Noel says, “the focus is on local and well sourced ingredients.”

This philosophy continues into the drinks menu where head bartender, Marco, has created a fantastic Italian style cocktail menu which is heavily inspired by Italian classic aperitivo and prohibition era drinks.

The space has been designed in keeping with the building with a dose of Italian added. Noel says some of the walls remind him of the old-fashioned train stations in Italy. His wife Kim has exposed and deconstructed some walls and green marble has been installed on others. Vintage French lights finish the space, tying it all together and adding a touch of elegance.

Open breakfast, lunch and dinner 7 days a week, Bar Centrale is destined to be the spot this spring and summer.

In addition to an a la carte lunch menu there will be a quick and easy Italian lunch special, priced between $18–25.

FERMENTFEST Back for its fourth year, Fermentfest celebrates all things fermented. What started as a celebration of Waikato cheesemakers and brewers now has chocolate, sourdough, kimchi, yoghurt makers and more all fizzing as they converge on Sky City Hamilton for the one day festival.

Saturday 26 September. Free Entry For more details www.waikatofoodinc.com/fermentfest

THE FEED Food is ever evolving yet some things remain eternal.

Through technology we may be able to manufacture meat without a single animal being harmed, chefs can use science to create dishes that play with your senses and our televisions have turned cooking into a competition, yet we still need food to nourish our bodies.

Food remains the universal thing that brings humans together, it’s how we celebrate, forge social bonds and show our love. Food helps us define who we are, it’s part of our cultural identity.

The Feed is a response to the changing media environment. The team behind The Feed believe while we may not have a daily newspaper delivered to our door each day doesn’t mean there isn’t an appetite for great stories, in particular New Zealand food stories.

So if you are craving more. If you are hungry to learn about your food, where it comes from, how it is grown and made. If you want to digest the issues. Follow The Feed on Facebook and Instagram @thefeednz Website launching soon – www.thefeed.co.nz

PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPE

P EAC H O N E A RT H CA K E With Burnt Buttercream RECIPE & IMAGES FIONA HUGUES

PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ

ENOUGH FOR TWO LAYERS

FOR THE BURNT BUTTERCREAM

200 grams butter, softened

Melt the butter in a pan over medium low heat. Stirring constantly and watching carefully so it doesn’t catch, continue to cook until it foams and then subsides to reveal a glorious golden colour. It will smell amazing and caramelised, at this moment remove the pan from the heat immediately so it doesn’t burn and become bitter, then allow to cool completely.

1 cup golden caster sugar plus 2 tbsp extra 4 free range eggs /3 cup flour

2

2 tsp baking powder 200g ground almonds 410g tin of peaches in juice (reserve juice) or any ripe pitted stone fruit, finely chopped zest & juice of a large lemon

Place the cooled burnt butter in a stand mixer on medium speed with a paddle attachment (or do it the hardcore way by hand in a bowl with a wooden spoon) and gradually add the icing sugar until you have a fluffy mixture. Add a little milk to loosen if needed to get the desired spreading consistency.

BURNT BUTTERCREAM 200g butter 3½ cups Icing sugar

FOR THE PEACH SYRUP

milk to soften

Place the reserved peach liquid in a small saucepan over medium heat with 2 tbsp sugar and the lemon juice. Bring to a simmer and reduce until syrupy. Cool.

Grease and line a 23cm cake tin with baking paper.

*If using fresh fruit substitute with two-thirds of a cup of peach nectar or juice.

Pre-heat oven to 160°C fanbake and grease and line a baking tray with baking paper.

Spread the ground almonds in an even layer and toast in the oven to gently lightly brown and become fragrant, stirring a few times. Keep a close eye on them, it should only take 10 minutes or so.

Beat the butter and sugar together until pale and fluffy. Add the lemon zest and juice then the eggs one at a time, beating to incorporate after each addition. Sift together the flour and baking powder and add along with the cooled toasted ground almonds, carefully folding it all in.

Add the finely chopped fruit and gently fold through. Don’t worry if the mixture looks a little curdled – trust me, it will turn out fine. Bake for 50–60 minutes until a skewer inserted in the centre comes out clean.

Set aside to cool.

PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ

TO ASSEMBLE If you are making one cake, carefully cut cake in half horizontally and sandwich with a decent dollop of the burnt buttercream.

(Use a discreet bamboo skewer to hold layers together if needed. Poke it through from the top and cut it off level with top of cake.)

Using a spatula, cover the entire cake as best you can in the remaining buttercream and carefully arrange your peach roses, peach slices or edible flowers on the top.

Serve slices with whipped cream or Greek yoghurt and a drizzle of peach syrup over the top along with cups of tea or flutes of sparkling Prosecco.

When gorgeous editor in chief Vicki asked me to create a cake for this 10th birthday issue we were still reeling in the haze of lockdown and the world was forever changed.

Back in autumn, when there was no inkling of the global sideswipe that was to come, I had great plans for the year. I still have those plans, but the urgency is less, the gratefulness of still being able to make them more, with family and kinship foremost priorities.

So here is my ode to good times ahead, a cake to celebrate a decade of fantastic food stories, and here’s to many treasured peachy time feasts with those we champion and those we love.

By lockdown design I’ve used tinned peaches in my recipe, but it will be just as fabulous with ripe fresh stone fruit when they’re in season.

Teamed up with toasted ground almonds for an earthy note, burnt butter frosting because I’m happy to smear that sublime stuff over anything, and a drizzle of zingy peach syrup for a touch of pizazz. I’ve crowned her with a fancy bouquet of caramelised fresh yellow and white peach roses here but it’s a bit of fiddly faff to create so feel free to decorate instead with whatever edible blooms you fancy.

Here’s to you Nourish. Happy Birthday. X

Tauranga-Made Natural Energy Drinks Energetically eradicating the status quo.

Find your local retailer at phoric.co.nz 5 c F R O M E V E R Y B OT T L E S O L D G O E S TO M E N TA L H E A LT H I N N Z

PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ

Volare have been with us since the start

Our very first edition

Celebrating 10 years of Nourish

We made it to Bali

Wow, 10 years! Where did that time go? When I started Nourish along with then business partner Sheryl Nicholson, I don’t think we really had a plan. While Sheryl was a hugely talented designer and had dabbled in food publications before, my experience had all been from behind a cafe counter or kitchen bench.

What we did want to do, and this is still at the core of Nourish a decade on, is celebrate fresh local flavour. And my goal with each edition is that it’s better than the last and, in this way, we are continually learning and striving to be better.

While being in business for a decade is no mean feat (and for me Nourish is the longest job I have ever had!), the true reward has been the relationships formed with our clients, people who are passionate about what they do and work really hard to build businesses that add so much to our communities. Many of these people I now call good friends, and I realise I am in a privileged position to be able to highlight who they are and what they produce.

In 10 years, I have learnt a lot, but one of the biggest lessons is to surround yourself with amazing people. The Nourish team is a small one but one full of women who are far more talented and creative than me. Ten years ago, I was a jack of all trades, taking pictures, writing stories, selling advertising, mastering Facebook, filing GST… By once doing all these things, I can now value the talent and skill of those that specialise in their field. I now rely on the super talented photographers like Brydie Thompson and Ashlee DeCaires and legends in food writing like Denise Irvine and Liz French. Our recipe writers Emma Galloway, Megan Priscott and Amber Bremner are all amazing chefs. Nikki Crutchley, now a successful crime novelist, has been dotting my i’s and crossing my t’s for over six years and I don’t know what we would do without her attention to detail. And the super talented Sara Cameron brings it all together each quarter with no drama or stress often associated in a deadline-driven environment.

The list above is by no means exhaustive, it just illustrates that while I often get the attention and praise, Nourish really is the result of passion and talent, from our clients through to those that put it together. And then there is you, our reader. To you I thank from the bottom of my heart for your support because without you we would be little more than a dream.

Awarding Winn

PAGE 10 | WWW.NOURISHMAGAZINE.CO.NZ

Fiji Tour

Behind the scenes

NOURISH

|

RECIPES

A DECADE OF

Great Recipes RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES

There must have been something in the air 10 years ago. Around the time the first edition of Nourish hit the streets, Megan and Mat Priscott had returned home to Te Awamutu to open Red Kitchen. In that decade they have created a thriving business that has set the benchmark in Te Awamutu.

Megan has been contributing recipes to Nourish for seven years, and I have to say many of these are on my high rotation list, from her cashew, lime and coriander dressing to spaghetti cacio e pepe.

One of the first recipes Megan shared with us was her Mum’s date loaf and it is still one of our most requested recipes, so we had to share it again. Her broccoli salad is a Red Kitchen staple and one you will love while the mushroom risotto is a dish Megan loves to teach people so they can see how a few simple ingredients can result in something very special.

Here’s to another 10 years and more great food!

PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ

MUM’S DATE LOAF This is our most requested recipe. We have been making it since we opened over 10 years ago. Well Mum made it for the first year and when we finally convinced her to hand the recipe over she left an ingredient out, so it took a few attempts to get it right and I think we even made it better!

2 cups sugar 2½ cups dates 600ml water 1 cup sultanas 1 cup currants 2 cups walnuts Boil the above ingredients for 5 minutes.

Add 100g butter and allow to cool.

ADD 3 cups flour 3 tsp of Baking soda Put the mix in a large loaf tin and top with extra chopped walnuts.

Bake at 160°C for an hour or more.

Test with a skewer. It is ready when the skewer comes out clean.

Cool before taking out of the loaf tin, and store in baking paper or wax wrap.

RISOTTO FUNGI PORCINI Risotto is a real go-to meal for us. I am a huge fan of Ferron rice. It is grown using ancient and traditional methods and milled using the original stone wheel near Verona, Italy, resulting in a less polished grain with the ability to absorb more flavour and produce a higher yield. It is expensive, but you can almost taste the rich Italian history, hard work and love that goes into it.

1 onion, finely diced 50g butter

Megan Priscott www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family.

Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ

100g button mushrooms, chopped 1½ cups risotto rice 2 tbsp porcini powder 1½ litres chicken or vegetable stock (I use MSG-free Vegeta) 100g shiitake mushrooms, finely sliced 1x spring onion finely sliced 1 cup mascarpone salt and Pepper Get the stock in a pot to heat.

Pan fry the shiitake mushrooms in a

frypan with the butter. Season and set aside.

Heat a little olive oil in a risotto pot and add the button mushrooms and onion.

Cook for a few minutes and add the rice and porcini powder. Stir till it starts absorbing all the goodness, approx. 2 minutes.

Stir continuously while the rice lightly cooks and becomes a little transparent, approx. 2 minutes. Start adding the stock and stir for the first few additions while it absorbs. Stir in the remaining stock all at once and leave to simmer for 10 minutes.

When it is still a little firm to the bite (al dente) add the mascarpone. Stir, bring back up to heat and just as it starts to simmer, pop a lid on and turn it off. It is still quite runny at this stage, but as it sits it will thicken up.

Let it sit for 10 minutes. Open the pot, add the shiitake and spring onion and check the seasoning and consistency.

You may have to add a bit of olive oil, salt and pepper to reach the perfect taste and consistency.

Serve immediately topped with a little rocket, fresh shaved Parmesan and cracked pepper.

BROCCOLI AND BACON SALAD I discovered this salad while working on the boat in Bermuda. This is my version and it has become a firm favourite and on our menu since opening.

2 heads of broccoli ½ cup sunflower seeds ½ cup currants (look for good quality juicy ones) 8 strips streaky bacon, cooked till crispy and chopped Cut the florets off the broccoli and finely chop.

Slice the stalks into strips. Slice and dice until they are a similar size to the florets.

If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice.

Put the broccoli in a bowl and pour in enough dressing to just gently coat the broccoli.

Stir well.

Add the remaining ingredients and just give it a gentle toss, so the seeds, bacon and currants are not overtaxed with dressing and still add contrast.

DRESSING 1 tbsp sugar 2 tbsp cider vinegar 1 tbsp grainy mustard ½ cup mayonnaise (I use Best Foods) Whisk the sugar and cider vinegar together until sugar has dissolved.

Add the grainy mustard and then mayo.

This is now ready to use. It is also a great dressing for your homemade coleslaw.

You pick your coffee

when you want it

and we'll do the rest

Always running out of coffee?

Subscribe and we’ll make sure you never do.

112 Third Ave, Tauranga | 0800 578 2832 | www.excelso.co.nz excelsocoffeenz

excelso_coffee

PAGE 13 | WWW.NOURISHMAGAZINE.CO.NZ

Creating a

COMMUNITY WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

F E AT U R E

Dry Dock Cafe recently celebrated its tenth birthday. An achievement it shares with Nourish magazine and even more worthy of celebration when the cafe, just like Nourish, has been under the same owner for the entire ten years.

Roger Norton, joined the team. Roger can take a lot of the credit for the cafe’s claim to “the best coffee in town”. Dry Dock Cafe uses Ozone beans from New Plymouth, weighs every shot and makes them all doubles.

Nourish magazine’s interview with Dry Dock Cafe owner Sandra Johnson was constantly and delightfully interrupted as she welcomed regulars streaming in the door. She knew most of her customers by name. “I am a social person, which is why this suits me perfectly.”

Dry Dock Cafe was right beside Sunrise Cafe, a long-standing Tauranga vegetarian cafe. In 2014 Sandra and Roger took over the space. It took all Labour Weekend to knock out the wall between the two. Dry Dock Cafe more than doubled in size and gained a second, much larger kitchen, facilitating the blackboard menu that accompanies the cabinet food, all made on site.

Before Dry Dock, Sandra had never worked in hospitality, and may never have done so had she not been made redundant from her job in a newspaper advertising department. After taking six months off and visiting her adult children in England, she sought advice from local business personality Anne Pankhurst. Anne’s extensive experience in hospitality helped her identify a new path for Sandra.

“I know just the business for you,” she said. It was Sierra Cafe, for sale on Wharf Street.

Sandra bought the cafe in May 2010, renamed it Dry Dock Cafe (“I googled ‘wharf’ for inspiration”) and began her cafe career in the narrow premises with a tiny kitchen at the rear. “Just buy a Shacklock oven and shove it in the corner,” said Anne. It’s still there.

The cafe thrived, regulars attracted by Sandra’s bubbly personality and by the consistency of the coffee and fare. Sandra’s partner,

Knocking down walls

While the friendly atmosphere and the emphasis on simply good food done well has not changed, the décor has undergone several alterations and been enhanced by Dry Dock Cafe regulars. Tauranga columnist (and artist), Marcel Currin, created a personalised painting for them. The huge hanging dried flower arrangements are complements of Tami who is a customer. The Solo Mio autographed picture was gifted by the trio who always eat at Dry Dock Cafe when performing in Tauranga. “We had some tourists in who thought they were the All Blacks!” laughs Sandra.

Dry Dock Cafe also supports local artists. The current exhibition

by Maketu artist James Henry Atutahi is his third at the cafe.

A regular bought a work, carved on a skateboard, and left it on Dry Dock Cafe’s wall. Wall hung tables made from local oak are among the eclectic mix of furniture in the cafe, offset by light white

Reset yourself with whole food in their natural state.

Vegan meals delivered NZ wide.

vonwheels.com PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ

walls, high ceilings and sun flooded front windows.

Coming back from COVID Dry Dock Cafe’s clientele has always been about half locals, half tourists (as they are near the waterfront, the I-site, art gallery, library and the bus station). Until COVID that was. Not only have they lost tourist trade, the resulting increase in people working from home affected them as well.

“We appreciated the wage subsidy which meant we could keep all our staff on, and the loyalty of our regulars who have returned with a vengeance, even those who are now partly or fulltime home based.”

Sandra and Roger are delighted to see the work on transforming this block of Wharf Street is proceeding as planned and Dry Dock Cafe will soon be part of a pedestrian precinct focused on hospitality.

During their seven weeks enforced holiday they had time to work on the business.

They have put all 13 staff, including themselves, on a four day on, two off rotation so they all get good work life balance; and Roger has time to ride his Harley Davidson!

Sandra acknowledges it’s been a full-on decade; one she wouldn’t have missed for the world.

“It’s a privilege to be here, to have developed the relationships we have and to feel that we have created a community at Dry Dock Cafe.”

Dry Dock Cafe 6 Wharf Street, Tauranga Open 7 days.

PAGE 16 | WWW.NOURISHMAGAZINE.CO.NZ

Dry Dock Cafe's

RASPBERRY & WHITE CHOCOLATE SLICE

1½ cups sugar 315g butter 1 egg 1½ tsp vanilla 3 cups flour 3 tsp baking powder ¾ cup white chocolate buttons, chopped 3 cups frozen raspberries Cream butter and sugar.

Add egg and vanilla and beat again.

Add flour and baking powder and mix well.

Press two-thirds of the mixture into a lined or greased tin (37.5cm x 27cm).

Sprinkle with raspberries and white chocolate and then remaining cake mixture.

Bake at 180°C for 35–40 minutes until light golden brown

Not your ordinary food store ROTORUA 1131 Amohau Street, Rotorua | 07 346 0081 TAU RANGA 111 Third Avenue, Tauranga | 07 579 9111 | vetro.co.nz

Beef Pho GREENLEA

WITH RESTORE BONE BROTH

Nourishing bone broth with tender beef, comforting noodles and fresh herbs. The perfect dish for the change of season.

F I N D THI S RECIPE AND MO RE O N OUR WEBS IT E

Order your Greenlea beef and Restore bone broth at

www.greenleabutcher.co.nz

Meyers MEET THE

WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

On this Tuesday afternoon, Fieke and Ben Meyer are drinking tea at their dining table, looking out to picture-perfect green farmland where a herd of cows meanders up the race to be milked.

In a few months’ time, Fieke and Ben may be sitting at the same table, eating an excellent gouda cheese made from today’s milking, and they’ll know every step of its journey. “From grass to plate,” says Ben. And it will have passed through the hands of several members of their own family — during milking, making and marketing — as is the way with Meyer Gouda.

The Meyers’ cheese-making tradition and expertise is a source of many awards and quiet family satisfaction. Says son Miel Meyer, “We do not change. We play with different flavours but we’ve been making the same good product for thirty-six years in New Zealand.

We’re proud of that.”

Meyer Gouda is based at the 150ha family farm at Koromatua, near Hamilton, the cheese factory adjacent to the milking shed, the direct source of its primary product.

Meyer traditions are deeply rooted in the principles of Dutch gouda cheese that Ben and Fieke brought with them to New Zealand from the Netherlands in 1984. Ben, an electrical engineer, and Fieke, a school teacher, began making gouda cheeses in 1976 as a sideline on Ben’s parents’ farm near Bladel, in the south of the Netherlands.

When they immigrated to New Zealand, they chose the Waikato — the heart of dairyland — to continue their cheese-craft.

Since then, they’ve introduced countless Kiwis to the full-bodied flavours of Dutch-style wheels of brine-salted gouda. The wheels are typically cured for up to 18 months and require a lot of tender loving care (and daily turning) in that time. “It’s the flavours that make gouda so special,” says Ben. “It keeps well. It’s a strong, versatile cheese.”

The Meyers lived first in Cambridge and then bought the Koromatua farm in 1990. The early years were hard going as they scraped together every cent they had for the farm and learned to work with the unfamiliar New Zealand dairy milk, pasture, climate and customer expectations.

But as Fieke says, “If you make a quality product, the rest will follow.” And it did. In 1994 they won their first national supreme champion cheese award, for a vintage gouda, and they were on their way to become one of the biggest — and most awarded — of the country’s artisan cheese producers.

Meyer Gouda makes 34–40 tonnes of cheese each year. It sells to specialist stores and supermarkets nationwide, and it collects gold medals and championship awards year on year in competitions run by the New Zealand Specialist Cheesemakers’ Association. In 2019

|

F E AT U R E

and 2020 it won supreme awards for its sweet, creamy goat’s milk gouda, and in 2019 Geert Meyer, Ben and Fieke’s eldest son, won champion New Zealand cheesemaker. Miel won the same award in 2011, before he moved on to become the company’s managing director.

Which leads us to talk about how the family shares the duties and ensures quality control of every aspect of its goudas. Ben and Fieke have four children, and three are involved in the business. While younger son Frank is not part of it, Fieke says he is sometimes consulted on business matters. (There are also five non-family staff members.)

It works like this: Miel is managing director, Geert is the cheesemaker, and daughter Fieke and husband Bert Van den Bogaard, are 50–50 sharemilkers on the farm, running a herd of about 430 jersey-friesans, and ensuring a quality milk supply.

Meyer Gouda takes about 30 per cent of the milk and the rest is sold to Fonterra.

Miel says Bert is the silent achiever at Meyer Gouda: “While I’m accepting awards, Bert is here making sure we have good quality milk. He’s immensely proud of his product. He knows the animals and the challenges of keeping them well fed and disease free.”

Miel’s wife Hayley works in packaging and planning; their three children, and Bert and Fieke’s children, all share jobs on the farm and in the factory. Miel says that while his parents, now in their late sixties, have stepped back from key roles, they remain at the heart of Meyer Gouda. “They have a huge skill set and are always here to share things with us. Dad is still quality control, and we have lunch together at Mum and Dad’s every day.”

Ben and Fieke, and other family members, also care deeply about their rural environment and they are involved with local initiatives that protect and enhance native bush. A stand of kahikatea on their own land, named Meyer’s Bush, is protected under Waipa District Council covenants.

It’s a heart-warming backstory to a much-loved Waikato product.

Miel jokes that when he was a youngster he thought it was quite a boring story but now he knows it’s pretty special.

The push for quality and consistency continues. Cow numbers have been reduced slightly so they can in time be entirely fed on farm pasture, and maize supplements phased out. While they buy goat’s milk for their prize-winning goat gouda from a Morrinsville farm, the Meyers want to source everything else from their own land.

Miel sees an increasing trend for New Zealand consumers to shop local, and support trusted artisan suppliers. “We use simple ingredients here. We’re walking the talk.” www.meyer-cheese.co.nz

PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ

YOU’VE

Gouda TRY THESE RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

BLACK PEPPER

Gouda

SPAGHETTI

A cross between cacio e pepe and carbonara, this is a super satisfying pasta that you can whip up at a moment’s notice.

500g spaghetti 5 large egg yolks 1 large egg 300g grated Meyer Black Pepper gouda salt and extra cracked pepper In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.

In a large bowl, beat the egg yolks with the whole egg, the cheese and half a teaspoon of salt. Very gradually whisk in half a cup of the reserved cooking water.

Place the pasta pot back on the heat with the oil. Add back the pasta and quarter of a cup of the reserved pasta cooking water. Cook, tossing, until the pasta is hot. Take off the heat and add in the egg and cheese mixture. Stir vigorously until creamy, adding more cooking water if needed. Season with salt and pepper and serve immediately.

PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

BACON &

Cheese CROWN

Bacon and cheese are always a winning combination. Wrap it in pastry and turn it into the crowning lunch dish.

2 tbsp oil 1 cup bacon pieces 1 onion, diced 2 x sheets of ready-rolled puff pastry (we used Paneton, available from Vetro Rotorua and Tauranga) 4 tbsp tomato sauce 150g Meyer Vintage gouda, grated 1 egg, lightly beaten 1 tsp sesame seeds

Preheat the oven to 200°C/180°C. Line a large baking tray with baking paper.

Heat a pan with the oil and gently sauté the onion and bacon until the onion is soft.

While the onion and bacon are cooling, join the two pieces of pastry together. Place the pastry on the lined baking tray.

Spread with the tomato sauce, leaving a 1cm border around the edges. Spread the onion and bacon and then cheese over the tomato sauce.

|

RECIPES

roll, starting from the long edge.

Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together.

Using a sharp knife, cut 2cm width slits around the edges, making sure not to go all the way through.

Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed.

Brush the top of the pastry with beaten egg and sprinkle with the sesame seeds. Bake in the oven for 30–40 minutes at 200°C.

Roll up the pastry like a Swiss

120 PUBLIC CARPARKS AT THE REAR OF THE BUILDING | Open 7 Days | 7am-3pm weekdays | 8am-2pm weekends 247 Cameron Rd, Tauranga | 07 579 0950 | elizabethtauranga | Available for Private Functions

PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ

SPRING CHICKEN RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

SATAY ROAST CHICKEN

Cooking a whole chicken is very economical, often you can get whole freerange chicken for the same cost of two skinless boneless breasts. If your butchery skills are limited, restricting yourself to a whole chicken does not mean roast chicken is your only choice. This satay chicken is not only great the night you make it but the leftover chicken is delicious in fresh spring rolls or with salad for an easy lunch.

1 bunch fresh coriander, stalks included 1 cup roasted peanuts 2 tbsp Thai red curry paste juice of 2 limes

CREAMY BACON AND MUSHROOM CHICKEN

2 tbsp soy sauce ¼ cup sweet chilli sauce 2 tbsp brown sugar 1cm piece of fresh ginger, peeled and grated 1 lemongrass stalk (white part only), bruised (or if you can’t get fresh 1 tsp of drained lemon grass from a jar) 2–3 kaffir lime leaves ½ cup coconut cream 1 large free range chicken 1 red chilli, extra coriander and peanuts for garnish.

My go-to midweek meal is invariably pasta, and bacon and mushroom is a favourite.

With a little more planning, plus some chicken, you have a meal worthy presenting to guests. I have used bone-in chicken thigh as it is inexpensive but also because cooking the chicken on the bone makes it less likely to dry out.

25g butter

Put the coriander, peanuts, curry paste, lime juice, soy and sweet chilli sauce, sugar, ginger, lemongrass, kaffir lime leaves and coconut milk in a food processor and whizz until smooth.

1 onion, diced 4–6 rashers of bacon, diced

Split the chicken down the middle of the ribcage and flatten it out.

Pour half the marinade over the chicken and cover the chicken all over. Allow it to marinade for at least 30 minutes or overnight.

1–2 garlic cloves, crushed

Heat the oven to 180°C and roast the chicken for 35–45 minutes until the chicken is golden and when a skewer is inserted into the meaty part the juice runs clear.

¼ cup flour

Allow the chicken to rest for at least 10 minutes. While it is doing so, heat the remaining marinade in a small pot. Serve the chicken with rice and garnished with chopped chilli, peanuts and coriander leaves and the extra satay sauce on the side.

1–2 tbsp olive oil

salt & pepper 6–8 chicken thighs ¼ cup white wine ½ cup chicken stock

½ cup mascarpone In a large pan melt the butter, add the onions, bacon and garlic and sauté until the onions are soft and translucent.

Remove the cooked onion and bacon from the pan. Season the flour with salt and pepper and dust the chicken thigh all over. Heat the olive oil in the pan and place the chicken in skin side down. Brown the chicken for about 5 minutes on each side. Add the white wine and continue to cook until this is nearly evaporated.

Return the bacon and onion to the pan along with the stock and mascarpone. Cover and simmer gently for 10–15 minutes or until the chicken is cooked through.

Serve with cooked pasta and garnish with chopped parsley.

PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ

KFC- KIMCHI FRIED CHICKEN Who doesn’t love fried chicken? No need for 11 herbs and spices though when you have a jar of kimchi on hand. I used locally made kimchi from Good Bugs whose kimchis won awards at this year’s Outstanding Producers awards: Ginger Ninja was awarded a silver and Kiss Me Kimchi a bronze.

½ cup kimchi juice, drained from a jar of Good Bugs Kimchi 1 cup natural yoghurt or buttermilk 1 egg 1 tsp garlic powder 750g–1kg boneless, skinless chicken thighs

Combine the kimchi juice, yoghurt, egg and garlic powder together then add the chicken. Allow to marinate for at least four hours, preferably overnight.

In a large heavy based pot or deep fryer heat the oil to about 170°C. While it is heating, mix the remaining dry ingredients together. Coat the marinated chicken in the flour and spice mix then, in batches, carefully place in the oil. Cook until golden brown, approx. 5 minutes, depending on the size of the chicken pieces.

Drain the chicken on paper towels.

Serve with Kimchi mayo

4 tbsp sesame seeds 1 cup flour ½ cup cornflour 2 tsp garlic powder 1 tsp onion salt ½ tsp white pepper

KIMCHI MAYO Mixed together 1 cup of drained and roughly chopped kimchi with a cup of mayo.

2 tsp paprika 1 tsp cayenne pepper ½ tsp celery salt oil for deep frying

PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ

QUINOA CHICKEN PARMIGIANA

1 cup quinoa 1 cup grated Parmesan 2–3 tsp Tuscan seasoning 1kg skinless chicken breasts

This is a modern and slightly healthier version of the classic chicken Parmigiana. It’s also a great way to use up left over quinoa.

Sometimes I add prosciutto when I add the mozzarella and tomato but just as often omit it as it’s just as good without it.

2 eggs, beaten ½ cup cornflour punnet of cherry tomatoes, halved 120g pottle of cherry mozzarella fresh basil Rinse the quinoa well then cook in 2 cups of water. When the water has evaporated, spread the quinoa on an oven tray to cool and dry out. It’s good to do this a day ahead. Once

cooled, if the quinoa is still really wet, dry it in a low oven.

Mix the Parmesan and Tuscan seasoning with the quinoa.

If the chicken breasts are thick, give them a quick bash with a rolling pin in the thick part to flatten out slightly. Dip each breast in the cornflour, then egg and then quinoa before placing on a baking tray.

Bake at 180°C for 20 minutes, then dot the mozzarella, tomatoes and basil over the top and return to the oven for 10 minutes.

#wildaboutflavour A fusion of delectable flavours in the heart of downtown Rotorua 1296 Tutanekai St, Rotorua, 3010 | P: 07 282 2090 www.scoperotorua.co.nz

PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ

SPEAR A THOUGHT FOR ASPARAGUS WORDS RACHEL HART

You’d be hard-pressed to think of a vegetable more symbolic of spring than asparagus. Starting to pop up in farmers markets and greengrocers as early as September, it’s not until you have your first bite of these slender green stems that you feel you can safely say goodbye to winter.

PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

ith our al cheese.

NOURISH

|

NUTRITION

While traditionalists will do little more than steam, grill or fry them, there are plenty of creative ways to enjoy asparagus. They are excellent tossed into a pasta, baked into a frittata or shaved into a salad.

Packed with nutrients, it’s worth including asparagus in your weekly food shop for the few months of the year that they’re available. The tender spears offer a decent dose of vitamins A, C and E and half your daily vitamin K quota. If you’re looking to swap your salad for another healthy, high fibre, low calorie alternative, asparagus is your go-to spring side dish.

While it’s no shock that this green vegetable is chock-full of nutrients, it may be a little surprising to learn that asparagus contains more folate than almost any other vegetable on the planet. Playing a role in making blood cells, turning carbs into energy and fetal development during pregnancy, folate is a very useful nutrient and, while it is in many fruits and vegetables, it’s often found only in minute quantities. One serving of asparagus, on the other hand, will give you a third of your daily needs.

With a unique texture and an earthy flavour, asparagus can be a divisive, love-it-or-hate-it type of food. If you don’t understand what all the fuss is about, there are a few tricks that can help you change camps. First and foremost, a dry cooking method like roasting or grilling is a good idea, as the waterlogged version is not nearly as nice as a crisp spear. And always keep cooking times to a minimum to enhance the crunch.

Another tip is to make sure you’re eating asparagus at its sweetest and freshest. Asparagus doesn’t have a long shelf-life, so buy it direct from growers and consume within a few days. If you’re not eating it immediately, cut the ends and store the spears upright in the fridge in a cup of water. This way, the tender stems will stay fresh and won’t go limp or rubbery as quickly.

Finally, asparagus is so densely packed with nutrients that it can stand up to some of its most delicious pairings and still offer some goodness to counteract the guilt! How does asparagus wrapped in bacon, deep-fried or smothered in hollandaise sauce sound to you?

The bottom of the asparagus stalk can be tough and woody, but that doesn’t mean it has to end up in the rubbish bin! Making an asparagus stalk pesto; peeling them into thin slices that can go into soups or salads or adding them to a spring vegetable pickle are all excellent ways to use up the entire plant.

It's a blink-and-you-miss-it food, so keep an eye out for this quintessential springtime wonder!

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

Celebrate Spring with

O U R L O C A L AWA R D WINNING CHEESE A VA I L A B L E A T A L L GOOD CHEESE STORES 

PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

ASPARAGUS

RECIPE & IMAGES AMBER BREMNER

PAGE 28 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

We are fortunate to have a number of asparagus growers in the Waikato, making it easy to find locally grown, perfectly fresh asparagus at an affordable price. Choose asparagus with firm stems and tight tips. Store it in the fridge with the cut ends wrapped in a wet tea towel or standing up in a jar with 1–2 cm of water.

SPRING VEGETABLE SALAD WITH GOLDEN TURMERIC DRESSING

Raw asparagus has a distinctive grassy flavour and tastes a little like green peas. It’s rather lovely, and a nice alternative way to enjoy this healthy vegetable. Make sure you use the freshest asparagus you can find. This golden turmeric dressing is one of my favourites. Its creamy, tangy and slightly earthy flavour goes well with most vegetables and works very well with this crisp spring vegetable salad.

Salad Baby cos lettuce leaves (2 heads, or 1 pre-packaged bag) 2 courgettes 2 tsp extra virgin olive oil 2 tsp lemon juice pinch of salt 250g asparagus (1 bunch) 3–4 radishes Dressing 2 tbsp lemon juice 2 tbsp extra virgin olive oil 1 tbsp tahini (available from Vetro Rotorua and Tauranga) 1 clove garlic, crushed or finely grated 1 tsp maple syrup or sweetener of your choice ½ tsp ground turmeric salt and pepper to taste

Put salad dressing ingredients into a small jar or sealed container and shake to combine. Taste and adjust seasoning if required. If the dressing is too thick, add a little more lemon juice or a splash of water.

Separate baby cos lettuce leaves and arrange on a serving platter or salad bowl.

Use a vegetable peeler to slice courgettes into ribbons. Toss the courgette ribbons with olive oil, lemon juice and a pinch of salt and set aside to soften slightly while you prepare the rest of the salad.

Snap tough ends off the asparagus, then slice thinly on the diagonal. Trim radishes and slice very thinly. Just before serving, add sliced asparagus and about half of the sliced radishes to the bowl with the courgette ribbons and toss to combine. Arrange the vegetables on top of the cos lettuce and use the remaining sliced radishes to garnish.

Serve with golden turmeric dressing. Best eaten fresh.

Amber Bremner Quite Good Food www.quitegoodfood.co.nz Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

BEST COFFEE IN TOWN! C E L E B R AT I N G 10 Y E A R S .

6 W H A R F S T TA U R A N G A 07 57 71573 | 021 02740478

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

Farinata (also known as socca in France) is made with chickpea flour and water. These simple ingredients can be enhanced with herbs, spices or vegetables, then cooked in a very hot oven to create a deeply golden quiche-like pancake with lacy edges. Use any fresh soft green herbs you like — parsley, chives, mint, basil and oregano will all work here. Olive oil is traditional, but as it’s less stable at high heat I prefer to use coconut oil.

Chickpea flour (also known as besan or gram flour) is available from Bin Inn, Indian food stores and some supermarkets.

3 cups water 2 cups chickpea flour (available from Vetro Rotorua and Tauranga) 1 cup soft green herbs, roughly chopped 1 tbsp lemon zest 1 clove garlic, crushed or finely grated 1 tsp salt black pepper 3 tbsp coconut oil (or olive oil) 500g asparagus (2 bunches)

asparagus and cut each stem in half. Reserve the spear ends and slice the remaining asparagus stems into rounds.

Heat a heavy ovenproof fry pan (cast iron is ideal) to a very high heat. Add the coconut oil, swirl to coat the pan and when it reaches smoking point, quickly pour in the farinata batter. Sprinkle the asparagus rounds evenly into the batter, then arrange the spears over the surface.

Make the farinata batter ahead of time. Whisk water, chickpea flour, herbs, lemon zest, garlic, salt and a good grind of black pepper together until smooth, then set aside, covered, for a minimum of two hours. This resting time hydrates the chickpea flour and ensures a good result.

Carefully transfer the hot pan to a high shelf in the oven and switch the oven to grill or fan grill if you have it. Cook the farinata for 10 minutes, or until deeply golden and pulling away from the edges of the pan. It should have no jiggle. Don’t be concerned if it puffs up while cooking, it will flatten again when removed from the oven.

Preheat oven to 250°C with a shelf towards the top of the oven. Snap tough ends off the

Slice into wedges and serve immediately.

PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ

W

|

RECIPES

ES

NOURISH

OR DS

VIC KI R

AVLI CH-HO

A GES RAN | IMA

SH

EC ED E L

R AI

PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

One of the joys of visiting the Tauranga Farmers Market on a Saturday morning is to take your time, perhaps enjoy a leisurely breakfast with coffee in hand and a crepe from Petite Crepes or maybe one of Tucker’s Cornish Pasties washed down with a healthy smoothie from Just Blend.

Why limit your enjoyment of fresh seasonal brunches to Saturdays? Pick up some lovely local goodies from the Tauranga Farmers Market on Saturday and send the invites out for a brilliant brunch on Sunday. Here are a few ideas.

Pancakes

Always a crowd pleaser in our household! Top with stunning local berries (strawberries from Simply Strawberries and blueberries from Out of the Blue). Or make sure you have a jar of one of Milly's Fine Foods lovely jams on hand to spread on, I particularly love her boysenberry jam.

1 cup self-raising flour 2 tbsp sugar 1 of Nicki’s eggs ¾ cup Jersey Girls Organic Milk 1 tsp vanilla extract 25g butter + extra for the pan In a bowl mix together the flour and sugar. In another bowl whisk the egg, milk and vanilla. Then whisk the wet mixture into the dry.

Melt the 25g of butter in a pan you will cook the pancakes in. Once melted, whisk into the pancake batter.

PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

Allow the batter to rest for 15 minutes before placing ¼ cup of the batter in a heated pan and cooking until bubbles appear. Flip the pancake and cook for a further minute before placing on a plate and beginning again. After every couple of pancakes, melt a little more butter in the pan to prevent them sticking.

TIP – make sure your pan is not too hot. It’s better to cook them slowly over a medium heat than burn them before the batter is cooked through.

Spring Onion Tortilla

Bind some seasonal vegetables (asparagus, zucchini, cherry tomatoes), even your leftover roast veg, in some eggs, serve with a punchy relish (like Milly’s Fine Foods – Kasundi), some fresh rocket or baby leaves (like that from Liberty Growers) and you have a brilliant brunch dish or in my household a regular dinner option. For this one we used baby spring onions and new potatoes.

350–300g new potatoes from Catos olive oil from Katikati Frantoio 1 bunch young spring onions, trimmed, from Abundant Backyard or Six Toed Fox 5 free range eggs, from Nicki’s Eggs ¼ cup Jersey Girls Organic Milk 1 tsp salt Preheat oven to 180°C. Par-cook the potatoes in a pot of salted water. Drain and allow to cool.

In an oven proof pan heat a little olive oil and add the spring onions. Cook for 1–2 minutes then add the potatoes.

Beat the eggs, milk and salt and pour into the pan. Cook gently for 5 minutes before transferring the pan to the oven and cook for 10–15 minutes or until the egg has just set.

Allow it to rest for a couple of minutes then carefully flip onto a serving dish and enjoy.

Cheat’s Shakshuka

The word shakshuka comes from Arabic, meaning ‘a haphazard mixture’ or ‘all mixed up’. It’s a great one-pan dish which makes an easy brunch, especially thanks to a jar of Real Pasta’s Puttanesca sauce.

1–2 tbsp olive oil 1 onion, from Abundant Backyard, peeled and sliced 1 red capsicum, from Southern Belle, sliced 2 hot Goan chorizo, from Artisan Hungarian Co, sliced 1 jar of Puttanesca Pasta Sauce, from Real Pasta NZ 4–6 of Nicki’s eggs In a large oven proof pan sauté the onion, capsicum and chorizo in a little olive oil. When the onion is soft and translucent stir in the jar of pasta sauce. When the sauce is bubbling use the back of a spoon to make an indent in the sauce and crack the egg directly into it.

Repeat with the remaining 4 to 5 eggs, depending on how many you can fit.

Transfer the pan to the oven and bake for 8–12 minutes, checking often to ensure the eggs are as you like them. The egg whites should be opaque and the yolks would have risen a bit should still jiggle in the centres when you shimmy the pan. Keep in mind that they’ll continue cooking when you remove the pan from the oven.

Serve immediately garnished with fresh herbs along with your favourite bread from Flaveur Bread or The Whipped Baker.

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

Broad Bean Bruschetta

Move over avocado on toast. This spring, embrace fresh, beautiful broad beans. Once double shelled they are gorgeously tender and creamy.

Puree until smooth and serve as a dip or keep slightly chunky for the perfect toast topping.

a loaf of Flaveur bread (I used their spelt sourdough) 3–4 tbsp extra virgin olive oil from Bert at Katikati Frantoio 500g shelled broad beans from Riverside Growers or Garden Fresh 2 cloves garlic from Catos 2 handfuls mint leaves from Liberty Growers ½ cup grated farmhouse cheddar from Mount Eliza Cheese juice of 1 lemon from Kaimai Lettuce salt & pepper

SHOP LOCAL PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ

Cut bread on an angle into 1cm thick slices. Lay on a baking tray and brush with a little of the olive oil. Bake for 15 minutes at 180°C or until light golden and crispy. Remove and allow to cool.

Bring a pot of water to the boil. Add broad beans and cook for 1 minute. Drain and allow to cool, before popping their dull skins to reveal the bright green beans.

Place cooked, shelled beans in a food processor along with the garlic, mint, cheese and lemon juice. With the motor running add the remaining olive oil. Check seasoning and adjust to taste.

Dollop the broad bean mix on top of the toasted bread and serve with a fresh tomato salsa (made with tomatoes from Paul's Tomatoes or Rivendel Gardens) and or a few slices of crispy bacon from Pirongia Bacon.

Every Saturday 7.45am to 12noon

Tauranga Primary School, Fifth Ave, Tauranga | www.tgafarmersmarket.org.nz

NOURISH

|

RECIPES

RECIPES WAYNE GOOD | IMAGES ASHLEE DECAIRES

I love finger food. It’s such a relaxed way to entertain, especially as everything can be prepared in advance.

PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

These wee morsels of loveliness are so elegant and are a play on the traditional stuffed eggs we remember from our childhood.

12 quail eggs (Linehan Tender Fresh Produce sometimes have these available at the Tauranga Farmers Market. Wayne got his from Vista Game Birds)

Halloumi

1½ tbsp good mayonnaise

Streaky bacon

1 tsp chopped chives

Rocket

ground pepper

Rosemary sticks

black caviar (salmon caviar is fine) - available from Vetro Rotorua and Tauranga Place the eggs in a pan of cold water. Gently boil for about 2 to 3 minutes. Remove straight away and cool in cold water.

Carefully peel each egg and cut in half. Remove the yolk and mix the yolk with the mayonnaise, chives and pepper.

With a piping bag and a small nozzle, pipe the yolk back into the white.

Garnish with the caviar and serve.

PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

Slice the halloumi. Lay your slices of bacon on your bench and place the rocket, then the Halloumi on top. Wrap the bacon around the halloumi and rocket and secure with a rosemary stick.

Place onto a greased tray and put into a hot oven (about 220°C). Bake until the bacon is starting to go crispy.

Remove the rosemary sticks and serve.

1 jar good quality stuffed olives 100g cold butter 100g grated cheese

Wayne Good is a chef, interior designer and travel guide.

Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets!

Discover more at www.arkanda.co.nz

1 cup flour 1 tsp salt pinch cayenne pepper 50ml (approx.) cold water Place the butter, cheese, flour, salt and cayenne pepper into a food processor. Process until the mixture looks like breadcrumbs. Add the water and pulse until a dough has formed.

Rinse the olives in warm water and dry off.

Place a piece of pastry in your hand (about a dessert spoon) and flatten into a round shape. Place an olive on the pastry and wrap around and roll in your hand to form a ball. Repeat until all the pastry is used.

Place onto a tray lined with baking paper and place into your freezer for 30 minutes.

Remove and cook in a pre-heated oven at about 190°C for 15 to 20 minutes. Serve warm.

PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

F E AT U R E

WORDS VICKI RAVLICH-HORAN

As anyone who tries to be waste free will attest, it is hard work. If you add to the load running a small business, you can see why many businesses let things slip. They have good intentions but just add it to the too hard basket.

Yet, as Carrie Evans from Excelso says, “There has to be some benefits to running your own business, and making a difference is a big one.” Excelso have just launched their new reusable bags made from the sacking their green coffee beans arrive in.

These stylish, one of a kind bags are just the latest in a long line of initiatives Excelso have in place to lessen their impact on the environment as well as help others do the same. You might think the fact the beans come in jute sacking, not plastic bags, is a great thing but as Carrie points out “these are still waste. Once the beans are emptied we were left with the sacking. We didn’t want these to go to landfill.”

customers. Now over a third of the coffees sold from their roastery are served in a reusable cup.

If you are keen to see how your business could do better, Carrie and Josie suggest getting in contact with your local council to get a ‘waste audit’. “That's how we started,” says Carrie. “Marty from Why Waste (who was contracted to the council at that time) came to our premises and went through all our rubbish and waste and taught us what to recycle/compost/reuse and how to reduce. Having an audit done really helps and gives incentive to see how much waste you are diverting from the land fill.”

Excelso Coffee 112 Third Ave West, Tauranga www.excelso.co.nz

The bags are made by Carrie in her “sweat shop”, aka her garage along with the nifty aprons and cushions you can see and buy at Excelso’s Roastery on Third Ave. Last year she recycled 150 coffee sacks, with the money raised from the sale of the bags and aprons going to the Good Trust and their great work bringing fresh drinking water to villages in Cambodia.

Not satisfied with reusing their own packaging waste, Excelso also reuse the empty boxes from neighbours, Vetro, to repack and ship customer orders in. Pallets are picked up by customers to be reused, recycled and upcycled along with the coffee grounds and chaff from roasting the coffee beans to be used on gardens and in compost. You can find tips on how to use coffee grinds and chaff on their website.

While being ‘green’ has always been part of Excelso’s ethos, a couple of years ago they kicked things up a notch. Daughter Josie, who grew up in the business, started to look more closely at their waste and carefully implemented a number of changes. First up was a switch to compostable takeaway cups. The next step was to encourage people to start using reusable cups.

In the first two years they sold over 400 keep cups to

Every bag of Excelso’s Good Coffee (which also Fair Trade and organic) gives one person access to clean drinking water. Via this partnership, Excelso customers have helped us to provide 2,352 people with clean drinking water for life in Cambodia.

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

Bee Friendly WORDS LYNDA HALLINAN

Imagine a world without bees; according to some environmental pundits, we’d all be dead within a decade because bees pollinate more than half of our food crops.

That is true, to a point. Bees are certainly responsible for pollinating the majority of our most delicious food crops, but traditional staples, such as rice and corn, rely on gusty weather rather than worker bees. While we might have to kiss goodbye to smashed avocado on five-grain toast, there'd be no shortage of bread as wheat, oats, barley and rye are all wind-pollinated.

In our gardens, we could still grow lentils and most legumes, as well as leafy green vegetables including spinach, silverbeet and all brassicas (because we eat them before they flower, though saving enough seeds could be compromised). However, our orchards would bear little if any fruit — and even soft fruits that don't rely on bees to fertilise their flowers, such as strawberries, wouldn't taste as sweet.

An intriguing study by agroecology researchers at the University of Göttingen in Germany found that strawberries pollinated by bees grew redder, tasted sweeter (the

PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

ideal sugar-acid ratio), were more uniformly shaped and had a longer shelf life than strawberries grown behind an insect barrier without visitation rights for bees.

Why? Because strawberries are made up of as many as 200 tiny ovaries stuck together, and when bees pollinate their flowers, those ovaries go into overdrive, producing natural hormones that ripen the flesh around their seeds.

What's more, strawberries taste even better when pollinated by a tag-team of wild bees (who work the base of the flower) and honeybees (who tap and gap it from the top of the flower).

Even self-fertile crops, such as coffee, benefit from bee activity, producing greater yields of higher quality beans. So, in a world without bees, you could still order your daily espresso, but chances are you couldn't afford it — and if you're plant-based, you'd have to forego any frothy almond milk.

As I write this, on a sunny day in the first week of August, the almond grove on the bank below my house is in full bloom.

Almonds (Prunus dulcis) are the first to break bud after winter, luring my neighbour's million-plus bees out of their hives to work their magic on those blossoms, one by one.

NOURISH

|

GARDENING

If I didn't grow my own almonds, I couldn't eat them without feeling guilty. Every year, more than two-thirds of America's commercial honeybee hives are trucked to California, where 80 per cent of the world's almonds are grown, to pollinate this pesticideheavy crop. In the 2018–19 season, more than 50 billion bees lost their lives while working in those trees.

There are many theories as to why, from chemical contamination to pest and disease exposure (it's like a bee bordello) and worker exploitation: because almonds blossom early, when bees are traditionally taking a winter rest, they simply run out of resources to keep going. But I have my own theory. I reckon those billions of bees are dying from dietary boredom. Just imagine being served the same meal all day, every day, until you die.

Just as the manuka honey boom sees thousands of Kiwi hives trucked into bush backblocks at a time when bee fodder is scarce, the almond industry is a monoculture on an unprecedented scale, serving up the dullest of single-flavour fare. Bees deserve better, and we can all play our part in delivering them a more biodiverse diet, rich in pollen and nectar from as many sources as possible.

It doesn't matter if your garden is as large as mine or is confined to a collection of pots on a patio. For every edible crop you plant for yourself, sow another for the bees. Simple bee-friendly ideas include scattering wildflowers on street berms or in empty vege beds, slipping punnets of flower seedlings between the rows of veges in your potager, planting herbal leys around lifestyle block orchards and selecting bee fodder trees for farm shelterbelts. And never, ever spray anything in flower.

As the Indian Hindu sage Ramakrishna once said, "When the flower blooms, the bees come uninvited."

Seasonal checklist

• Weed, wait two weeks, then repeat. When clearing vege beds for planting, disturbing the soil always results in a rash of spring weed growth. Use a push hoe.

• Direct-sow beetroot, broad beans, carrots, Florence fennel, radishes, peas, parsnips, swedes and quickcropping white turnips.

• Don't rush to transplant tomatoes, zucchini, peppers, cucumbers and other heat lovers. Wait until Labour Weekend when the weather is more settled.

Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.

• Plant potatoes — waxy earlies and starchy maincroppers — as soon as the risk of late frosts has passed. Get them in early, and out early to avoid issues with the potato-tomato psyllid in late summer.

Located in BEAUTIFUL McLaren Falls Park

Tranquility

just outside of the city.

Open Wednesday to Friday 9am to 3pm saturday & sunday 9am to 4pm

McLaren Falls Park, 140 McLaren Falls Road, Tauranga 07 5434976 | harriet.fallscafe@gmail.com

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

A BUZZY

Experience WORDS VICKI RAVLICH-HORAN

Did you know around one third of our food comes as a direct result of honeybee pollination? Honeybees can fly at a speed of around 25km per hour and beat their wings 200 times per second! They can detect nectar two kilometres away and fly up to 5 kilometres.

Funnily enough the worker bees are all females and their job, or should we say jobs, is to collect honey, pollen, water and propolis, build new comb, take care of baby bees (called larvae), and clean as well as defend the hive. The drones, on the other hand, are all males and their purpose is to mate with the Queen. Come winter, when the hive goes into survival mode, the drones are kicked out!

Fascinated? It turns out you’re not alone. Hannah O'Brien from Hunt & Gather Bee Co, says they get all sorts of questions at the farmers market on bees, with lots of people wanting to visit their ‘bee farm’. Hannah’s husband Rory, the head beekeeper, can understand the curiosity as bees had fascinated him for years before he took up bee keeping.

With this in mind, earlier this year this enterprising couple created Beekeeping Experiences, a chance for you to don a beekeeper’s suit and get up close and personal with thousands of buzzing bees. The first hurdle in creating these experiences was the fact that there is no such thing as a ‘bee farm’. Like most beekeepers, Hunt & Gather have hives dotted around the Waikato, some in very remote spots. The solution was found in Rory’s parents farm just up the road.

Next, the only time they can really hold such events is in the summer. In the winter the bees are hibernating and it’s too cold to disturb them. But summer also happens to be the busiest time of the year for a beekeeper. Unphased by the work, this busy couple with three

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

F E AT U R E

KEEN TO KEEP BEES AT YOUR PLACE?

Rory is quick to point out that their Beekeeping Experiences are not a howto in beekeeping. While it is a great introduction, if you want to have a beehive at your place here are his tips to get you started.

• Join a beekeeping club or get a mentor to help you learn as much as you can.

• It is a legal requirement for all beekeepers and hives to be registered, so find out your legal obligations, including the need to get your honey tested.

• If you are going to have one hive, have two. This means if one colony starts to suffer, the other can help rebuild or strengthen it.

• Ensure there is a plentiful food and water source i.e. if you are surrounded by pasture there can be little for the bees to eat.

• Just like looking after any animal, you need to have a degree of commitment.

With bees you will be caring for 10–60,000 creatures, and while the commitment isn’t proportional to the number in your care it does require a lot of learning.

young children launched the experiences with great success.

Hannah saw a growing demand for food tourism in New Zealand and the beekeeping mornings were listed on Airbnb Experiences. “Not many Kiwis have discovered Airbnb Experiences,” says Hannah, “which saw us host lots of overseas tourists.” With no internationals around, the pair still believe there is a demand for such experiences among Kiwis and have 11 dates scheduled for this summer, with some dates already booking up. They also see the mornings as a great excursion for garden clubs, team building or work dos or teachers from schools keen to pass on the importance of bees to their pupils.

The mornings start off with coffee and casual chat, a little honey tasting and a look at an empty beehive. Then it’s time to suit up and head off to see the real thing. You’ll get to spot the Queen, her eggs, see the honey in the hive, where the pollen is stored and have “lots of time to ask questions” says Rory. Purposely casual, the morning is designed to make guests feel relaxed and comfortable so they can ask away and learn, and enjoy the morning. The events are rounded off with a good old-fashioned morning tea before guest’s head home or on to Raglan to enjoy the rest of the day.

Honeybees are the only insects that produce food that is eaten by man.

The hexagonal shape of the honeycomb is the most efficient shape in our world. The pattern allows for the cells to be packed with no empty space in between. Though the wax is thin and delicate, the structure of the hexagonal cells can hold a tremendous amount of weight.

“Bees have such a positive effect on the environment and make such a natural product,” comments Rory on why they chose to be beekeepers and why sharing this with others is important. Creating a sustainable business is built into everything Hannah and Rory do at Hunt & Gather including making beeswax wraps as an additional product to sell with their honeys.

Hunt & Gather Beekeeping Experiences are $95pp ($75 children).

Go to www.huntandgatherbeeco.com for more information.

PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

Bee-autiful Honey Recipes RECIPES & IMAGES EMMA GALLOWAY

PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

Roasted Carrot, Cauliflower & Black Lentil Salad with Honey Mustard Dressing Honey rounds out this mustard-forward dressing to coat tender roasted vegetables and protein-rich lentils. This can be served as a side or a meal in its own right.

Serves 4–6

4 large carrots (approx. 500g), ends trimmed and sliced into bite-sized chunks ½ large cauliflower, cut into florets (cut stem into chunks and use too) 2–3 tbsp olive oil ¼ cup black (beluga) lentils (or use French-style lentils - available from Vetro Rotorua and Tauranga) ½ red onion, finely sliced large handful flat-leaf parsley, roughly chopped Honey Mustard Dressing 1 tbsp honey 1 tbsp wholegrain mustard 3 tbsp apple cider vinegar 6 tbsp extra virgin olive oil

cauliflower onto separate oven trays, drizzle both with olive oil and season with salt and pepper. Roast 25–30 minutes or until tender and golden (the carrots will likely take a few more minutes than the cauliflower), stirring occasionally and rotating trays halfway to ensure even cooking.

Meanwhile, place lentils into a small saucepan, cover with plenty of cold water and bring to the boil. Reduce to a simmer and cook 10–12 minutes or until tender but not mushy. Drain well.

In a small bowl combine honey and mustard and mix well. Whisk in apple cider vinegar, then continue to whisk as you drizzle in the olive oil to form a lovely emulsified dressing. Season with salt and pepper.

Place red onion into a large serving bowl, add a few tablespoons of dressing and mix well, setting aside to marinate while the vegetables and lentils are cooking.

To serve, add cooked vegetables and drained lentils to the serving bowl, drizzle with enough dressing to coat (any leftovers will store in a glass jar in the fridge for up to 1 week), scatter over chopped parsley and mix well.

Preheat oven to 200C. Place chopped carrots and

PAPAMOA In Bin Inn, Fashion Island Mon - Fri 7.30am - 2.30pm Sat 9am - 1pm

MT MAUNGANUI 6/22 Hull Road (opposite Police Station) 6.00am - 2pm weekdays

KOKAKO ORGANIC COFFEE SCONES · SWEET TREATS

Find us on thecoffeeprojectnz

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

Honey Soy Tofu We all know honey is great used in sweet dishes, but it’s also delicious used in savoury dishes where its sweetness can help balance strong flavours. Serve with cooked greens for a more substantial meal.

Serves 4

600g packet firm tofu, cubed (available from Vetro Rotorua) olive or coconut oil for shallow frying 4 tbsp soy sauce (gluten-free if needed) 1½ tbsp honey 2 tsp toasted sesame oil freshly ground black pepper 2 tbsp lightly toasted sesame seeds cooked rice + sliced spring onions, to serve Heat a large frying pan over medium-high heat.

Pan-fry tofu cubes until golden on all sides (approx.

8–10 minutes). Combine soy sauce, honey, sesame oil and a few good grinds of black pepper in a small bowl and mix well. Reduce heat to medium and pour in the soy mixture and continue to cook, while stirring, until the sauce is slightly reduced and coating the tofu. Stir through sesame seeds. Serve tofu over rice, scattered with sliced spring onions.

Emma Galloway mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

We’re a small independent cafe with a passion for good food, good coffee and authentic service.

1149 TUTANEKAI STREET, ROTORUA 3010 | MON-FRI 7:30AM -2:30PM | SAT & SUN 8:00AM - 2.30PM 07 348 0057 | milani@artisanrotorua.com | www.artisancaferotorua.com

PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

F E AT U R E

Ali Metcalfe cooks Fish Dorothea for dinner on my first night at the award-winning luxury lodge she and husband Ian own near Nelson.

She fries onion in butter, adds orange roughy fillets, gently poaches them in white wine, and slips in some tomatoes. Her simple, fragrant fish dish reaches back into 1970s Hamilton culinary history: it was devised by chef Brian Anderson, of the long-gone Anderson’s Restaurant in London Street, later owned by Ian and Ali. Brian Anderson named Fish Dorothea after his wife Dorothy, and his timeless dish lives on, decades later, at the Metcalfes’ latest hospitality venture, Te Koi the Lodge at Bronte, on Nelson’s Bronte Peninsula.

Ali cooks with the seasons; when tomatoes are flush in her extensive vegetable garden she may make Fish Dorothea, or perhaps put together a summery soup of tomatoes, fresh basil and baby bocconcini from Nelson cheesemaker ViaVio. “People want real food,” she says. “I love honest flavours, local ingredients, nothing contrived, and over the years my fresh food ideology hasn’t changed.”

Ali is executive chef at Te Koi, Ian is the host and sommelier, and their elegant waterfront lodge is currently refocusing for the New Zealand market in the wake of the Covid-19 pandemic, which saw its previously all-international clientele disappear from the booking sheets.

Tariffs have been reduced for Kiwi travellers and Te Koi now offers a series of luxury escape weekend packages that draw in other Nelson tourism operators. There will be culinary experiences, including hands-on sessions with Ali in the kitchen, as well as cycling and art packages, vineyard visits and more.

To show the true beauty of their area, Ali and Ian take me on a helicopter flight to nearby Abel Tasman National Park, which many Te Koi guests visit. Pilot Charlie Rowe, of Helicopters Nelson, is at the controls: he flies us out over the blue arc of Tasman Bay and up to the golden sands and beech forests of the national park. “You can always find a beach to yourself here,” Charlie says, as we look down on a landscape untouched by human footprints.

He brings us back to the lodge and from the air it truly embodies its Māori name, Te Koi, the headland: the 100-year-old homestead

sits in park-like grounds on a point above the Waimea Estuary, and has its own story to expand on.

Last November, Te Koi took top honours in the prestigious Boutique Hotel Awards held in London. It won the World’s Best Newcomer Hotel title, and Australasian awards for Best New Hotel and Best Chic Elegance Hotel, beating competition from countries such as Colombia, Saudi Arabia, Spain, Thailand and Australia.

It was a golden moment in Ian and Ali’s hospitality career; followed just a few months later by the crushing blow of Covid and the loss of their international guests. They now bring their experience and complementary skills to the task of reinventing Te Koi for the New Zealand market. They know they’ll make it work.

Their polished partnership began with their first restaurant, the aforementioned Anderson’s, in Hamilton in the late 1970s and early 80s. They later opened fine-dining restaurant Harwoods in the city, then the Spanish-themed Rustici, and Ferrybank Reception Centre where they catered for untold weddings and other events.

Their three children, Rebecca, Stephanie and Anthony, all helped out, and in 2006 the family travelled to France and Italy for an 18-month sabbatical enjoying food, wine and travel. Says Ian: “The aim was to live like locals.”

Back in New Zealand, in 2008, Ian and Ali settled in Christchurch and created their Great Village Holidays business, taking small group tours to places they’d enjoyed on their European travels, and extending to Africa. When they moved to Nelson, and established Te Koi in 2017, the two businesses meshed neatly: in summer they hosted guests at the lodge, in winter they led Great Village tours abroad. (The tour company is now moth-balled due to the pandemic).

Te Koi, though, has truly won their hearts. Ian and Ali believe its success lies in their ability to listen to their guests, and to run the lodge as an extension of their home yet retain the required level of professionalism. To quote the Boutique Hotel Awards judges, “It is the ultimate Tasman retreat, a magical place you leave wishing you could stay forever.”

Couldn’t have put it better myself! * For details on Te Koi luxury escape packages, and other options, see tekoithelodge.com

A WEEKEND AT TE KOI Join us for a magical weekend at the award winning luxury Te Koi, The Lodge at Bronte.

27th-29th November | Cost $1775pp (double or twin share only) Includes all meals, wine, accommodation, cooking class, visits but not flights.

Strictly limited spaces so Book Now! www.nourishmagazine.co.nz/te-koi-weekend

PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

Local

TRAVEL GUIDE

wa i h i b e ac hi nf o.c o.n z

BIKE HIRE

Cycle Trail Shuttle Omokoroa Coastal Trail Tauranga Cycle Trail Maps Check our website for details

022 310 9120

EVERY VISIT A NEW ADVENTURE P | 07 838 6720

E | zooinfo@hcc.govt.nz

W | www.hamiltonzoo.co.nz

BE QUICK JUST 6 SPACES LEFT!

Join us for some foodie fun in Wellington $1595pp | Friday 9th- Sun 11th October Staying at the QT Wellington Includes, dinners, lunches, cooking classes, tours and more.

TO BOOK GO TO www.nourishmagazine.co.nz/wellington-weekend

PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

nourish

food tours

NOURISH

|

F E AT U R E

STAY A WHILE At Falls Retreat WORDS VICKI RAVLICH-HORAN

PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

Just over eight years ago I started to hear about this amazing restaurant in the Karangahake Gorge. No matter how I connived work trips or weekend jaunts I just never managed to get there. Then I heard they had accommodation and had the perfect solution. I sold the weekend away to my other half as a chance to try out the cycle trail, go on some nice walks, maybe visit the mining museum …

We enjoyed a fabulously relaxing weekend at Falls Retreat. We stayed in their gorgeous Rose Cottage, had an amazing meal at the Bistro accompanied by fabulous wines. I think there was even a few ports had. Ah, who cares? We weren’t driving anywhere. We simply stumbled across the drive to our bed. Then the next morning we were greeted with a wonderful basket of breakfast pickings.

If I’m honest, we did little else that weekend other than a short walk to the Owharoa Falls.

What we did do was relax and enjoy the warm hospitality from owners Brad King and Emma Walters. We are not alone in being enchanted by the charm of Falls Retreat! Emma says their vison was always “to create a place that offers a great all-round experience — charming accommodation, a beautiful setting, warm hospitality and rustic, delicious food”.

This is done with personal touches like fresh flowers, handwritten notes and of course delicious food made from scratch and often from ingredients grown just a few metres away. Children and dogs are welcome and there is plenty of room for both to run around.

Since our visit, Brad and Emma have grown the business and won a variety of awards.

They have also expanded their offering of experiences with regular gardening and cooking workshops. The Bistro too has grown and now hosts some very beautiful weddings and special occasions.

I no longer need to create an excuse to visit Falls as it’s often the highlight of any planned trip in that direction; the perfect halfway point for meeting friends or the reward for actually doing the rail trail. But perhaps it’s time to stay the night again and their Paddock to Plate dinner, held every Saturday night, might be the impetus needed.

Perfectly placed just a short distance from Auckland, Hamilton and Tauranga yet, as Emma says, “you feel worlds away”. It seems, despite the lack of international tourists, the cabins are proving a popular choice with fellow Kiwis looking for a chance to get away.

So much so Brad and Emma have continued their expansion plans with a new cabin, the Log Cabin. Like the Rose and Waterfall cabins, the log cabin is unique. Emma says they are trying to create a home away from home vibe with each cabin which are rustic and quirky and all with their own style and personality.

The Log Cabin is “a little house in the woods” says Emma, one hundred percent log cabin with logs inside and out and stained-glass windows adding real rustic charm. There is a mezzanine floor, a cosy wood burner, plus an enclosed veranda to enjoy a little star gazing.

Falls Retreat 25 Waitawheta Road, Karangahake Gorge www.fallsretreat.co.nz

PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ

IMAGE TESSA CHRISP

NEED AN EXCUSE?

Paddock to Plate Dinners – Enjoy a 4-course dinner carefully crafted by the Falls Retreat chefs using seasonal and local ingredients. $90pp (including a welcome drink).

Gardening Workshops - Run by Falls Retreats resident gardener, Nicki MurrayOrr, who has a wealth of experience and knowledge in all things gardening. Each course is fun and offers an interactive workshop in the garden followed by an informal meal in the Bistro.

Full Day Gardening Workshops (The Full Monty!) - $125pp Sat 3 October, 7 November, 5 December Edible Gardening for Beginners - $75pp (9.30am-12.30pm) Saturday 10th October The Educated Gardener - $75pp (9.30am12.30pm) Saturday 31 October Cooking Workshops - Brad’s personal, fun

and informative masterclasses focus on cooking from scratch and using seasonal produce. These will be reintroduced in 2021 or private classes can be organised for groups of 8 or more.

Accommodation Waterfall Cabin – This quaint little cabin is a nature lovers haven with a view overlooking Owharoa Falls. Measuring only 4m x 2m, it was designed with a ‘tiny house’ ethos in mind including the bed which is accessed via a ladder. Everything about it screams character, so if you are looking for a glamping style, natural retreat then this one’s for you.

Rose Cottage – Charming, country-style accommodation. The A-frame bedroom is upstairs, downstairs is a log fire and French doors open out on a patio making this the perfect spot all year round.

Log Cabin – Immerse yourselves in the woods with Falls Retreat’s latest accommodation offering. Perfect for a family wanting to explore the delights of the Karangahake Gorge.

Christmas Cooking Classes in the Cottage Join Wayne for his famous festive classes in his brand new space in Gordonton $75pp includes welcome treat, coffee, cooking demonstration, lunch and refreshments, plus recipes to take home.

SPACES LIMITED! BOOK NOW FOR CLASSES STARTING NOVEMBER 14 TH

M. 021 898909

E. wayne@arkanda.co.nz

W. www.arkanda.co.nz

PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

Ah Choux RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

Choux pastry is quite simply miraculous.

Everyday ingredients (butter, flour and eggs) are transformed into delicate desserts, divine doughnuts and even savoury nibbles. And while the pastry can be made into many different forms, the real beauty is the flavour combinations that are only limited by your imagination.

Choux

My go-to recipe is based on one by Allyson Gofton (from The Baker’s Companion).

100g butter

|

RECIPES

Eclairs

Fill a piping bag with a large nozzle and pipe 2cm x 5cm lengths on lined baking trays ensuring you leave plenty of space between each.

The tip to perfect eclairs is to pipe continuously and consistently; bumps or bulges will multiply once baked.

Cream Puffs

Pipe or place teaspoonfuls on the baking tray for classic profiteroles. Ice with ganache and fill them with whipped cream or crème patisserie. Or get carried away and glue them together with caramel to make a croquembouche.

1 cup water (you can use half water, half milk if you like) 1¼ cups flour

Preheat oven to 230°C (210°C fan bake).

Ice Cream Bombs

Melt the butter in the water (and milk if you are using) in a small pot. When the butter has melted, bring to a boil. Add the flour and mix with a wooden spoon until the dough comes together in a ball.

Place ice cream scoops full of dough on your baking tray and bake giant puffs. Fill these with a scoop of ice cream and pour over my easy chocolate sauce.

5 eggs (size 7)

At this stage you can transfer the dough to a stand mixer, or I prefer using a hand mixer (or a little elbow grease to save on dishes). Lightly beat the eggs in a small bowl or jug and slowly beat these into the dough bit by bit, saving 2–3 tbsps to glaze the pastry.

The dough should be smooth and glossy and should just fall from the beater or a spoon but not be runny.

Once formed into your preferred shapes, brush completely with the remaining beaten egg. Bake for 15 minutes then lower the oven temp to 180°C (160°C fan bake) and continue to bake for 30–35 minutes. They should be golden brown and completely dried out inside. If you can, turn the oven off and leave them in there, with the door cracked open, until they have cooled completely.

EASY CHOCOLATE SAUCE ¾ cup water 50g butter ¼ cup golden syrup ¼ cup cocoa ¼ cup sugar Mix all the ingredients into a small pot and bring to a simmer. Cook for 5 minutes.

Once baked and cooled they can be stored in an airtight container for 2–3 days.

PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

Beignets Refrigerate the dough for a few hours or overnight then deep fry. For best results your oil should be around 180°C. You can pipe the dough in to form churros like doughnuts or you can simply place large teaspoonfuls. Once golden and cooked through drain and roll in cinnamon sugar.

Serve with caramel dipping sauce.

CARAMEL SAUCE

¾ cup sugar 100g butter ½ cup cream Melt the sugar in a small pot over a medium heat. At first the sugar will clump together, but after 6–7 minutes it will melt completely into a thick amber liquid. Be careful not to let it burn.

Once the sugar has melted, carefully add the butter. Stir until the butter is melted and then slowly pour in the cream. Allow the sauce to come to the boil, then remove from the heat.

You can store the sauce in the fridge and just reheat before you want to serve it.

Cheese Puffs These are a perfect snack with a cold beer. Make the dough ahead of time and cook just before your beer drinking buddies arrive.

Follow the basic choux recipe and just add 110–125g of finely chopped Meyer’s Garlic and Chive gouda in before the eggs.

Deep fry teaspoonfuls in batches in 180°C oil until golden and brown. Drain on a paper towel and season with sea salt.

PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ

Paris Brest Pipe rings of dough on the baking tray for individual desserts or for one large one pipe three rings (22cm diameter) of dough side by side. Pipe two rings on top of your base three, then another on top of these two.

Once cooled, split in half and fill with whipped cream and fresh strawberries.

Dust with icing sugar and serve.

For everything from piping bags and nozzles to icing flavours and colouring, decorations and more go to www.sweetpeaparties.co.nz

R E L A X & E N J O Y PA R A D I S E AT T E KO I W I T H O U R AWA R D W I N N I N G H O S P I TA L I T Y

L U X U R Y C U L I N A R Y & V I N E YA R D E S C A P E S | of f ice @ te ko it h e l o d ge . co m | w w w. te ko it h e l o d ge . co m

PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS TAURANGA FARMERS MARKET

ECHO WALKING FESTIVAL

The best way to support local and eat fresh!

Enjoy connecting hills and oceans.

Every Saturday, 7.45–12noon

3–18 October

Tauranga Primary School, 31 Fifth Ave

Waikato, Coromandel, Western Bay of Plenty

www.tgafarmersmarket.co.nz

echowalkfest.org.nz

FERMENTFEST Celebrating all things fermented.

Saturday 26 September Sky City Hamilton Free Entry www.waikatofoodinc.com/fermentfest WAIHI BEACH MEET YOUR COMMUNITY New to The Beach? Meet locals, discover new groups, clubs and organisations.

Free entry 27 September Waihi Beach Community Centre waihibeachinfo.co.nz FALLS RETREAT WORKSHOPS

DISCOVER OUR HISTORY WAIHI BEACH Presented by Waihi Beach Historical Society Gold coin 4 October Waihi Beach Community Centre waihibeachinfo.co.nz OKTOBERFEST AT WAIHI BEACH Featuring live music from Recliner Rockers and Flaming Mud. $10 25 October Waihi Beach Hotel waihibeachhotel.co.nz

Full Day Gardening Workshops (The Full Monty!) – $125pp

FESTIVE COOKING CLASSES WITH WAYNE GOOD

Sat 3 October, 7 November, 5 December

Join Wayne for some festive inspiration in his brand new space in Gordonton.

Edible Gardening for Beginners – $75pp Saturday 10 October, 9.30am–12.30pm The Educated Gardener – $75pp Saturday 31 October, 9.30am-12.30pm

Classes from 14 November $75pp email wayne@arkanda.co.nz for dates, details and bookings.

www.fallsretreat.co.nz NOURISH WEEKEND AT TE KOI NOURISH WELLINGTON FOODIES TOUR Join us for this small group taste of Wellington.

Join us for a luxury weekend in Nelson at the award winning Te Koi Lodge $1800pp (twin share)

9–11 October | $1595pp

Friday 27–Sunday 29 November

www.nourishmagazine.co.nz/wellingtonweekend

www.nourishmagazine.co.nz/ te-koi-weekend

WAIKATO DESIGNER & LIFESTYLE MARKET

BEEKEEPING EXPERIENCES

Waikato's newest and most exciting outlet for designers, creatives and entrepreneurs.

December 2, 6, 11 & 30 from 9.30am

Saturday 17 October, 9am–4pm The Barn, Claudelands, Hamilton www.waikatomarkets.com

PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ

with Hunt & Gather Bee Co in Raglan $95pp www.huntandgatherbeeco.com

MARKETPLACE EXPERIENCE

SHOP

TOURS & CHARTERS JOIN US FOR OUR SCULPTUREUM, MORRIS & JAMES & PLUME 4-5 SEPTEMBER HAWKES BAY WINERY TOUR 15-18 OCTOBER POWERCO GARDEN FESTIVAL 30 OCTOBER- 2 NOVEMBER PLUS OUR REGULAR LOCAL TASTING TOUR, SUNDAY LUNCH & MID-WEEK TOURS. OR GRAB A GROUP OF FRIENDS AND WE WILL CREATE A BESPOKE TOUR JUST FOR YOU.

ECTORY DIRECTORY

GIFT LOCAL

Curated gift boxes filled with artisan goodness, sourced from the sunny Bay of Plenty.

S U P P O R T

L O C A L

|

C O R P O R AT E

bestofboxes.co.nz

G I F T S

@bestof.bop 

CLINT©-ARTIST B O LD - U NIQ U E - O RIG INAL

NOURISH | directory NOURISH | directory

07 544 1383 tgatastingtours@xtra.co.nz Email to subscribe to our mailing list

tastingtours.co.nz

If you’re reading this YOLANDA soCHOLMONDELEY-SMITH are your potential customers!

TE, INTUITIVE, PSYCHIC INSIGHTS TO CREATE DIRECTIONS AND POSITIVE OUTCOMES IN A LIFE AND BUSINESS YOU LOVE. 07 838 2825 | 0272 349 560 yolanda@yolanda-innervisions.com

Talk to us about being seen in Nourish. ww.yolanda-innervisions.com EMAIL vicki@nourishmagazine.co.nz

COMMISSIONS AVAILABLE – 021 2233103 clintc.artist

FOODIES EAT WITH THEIR EYES FIRST. SERVE IT UP TO THEM IN NOURISH MAGAZINE.

Advertising in Nourish Magazine WORKS. Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’.

Raw, sustainable local honey CONTACT: VICKI 021 651 537 | 07 847 5321 vicki@nourishmagazine.co.nz

From the forest to your table

www.huntandgatherbeeco.com

STYLE

TA U R A N GA

TA S T I N G

TOURS AND

CHARTERS EPICUREAN EXPERIENCE 12 CHURCHILL ROAD, TAURANGA | 07 579 9781 Combining creativity with expertise.

SPECIAL OCCASIONS ARE WORTH

celebrating

A LOCAL TASTING TOUR A SUNDAY LUNCH 6B Princes Street, Hamilton 838 9383 | www.sweetpeaparties.co.nz REGIONAL WINERY| 07 TOURS

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

Made by our Family...

Delivered to Yours

O RD E R NOW A T

www.Breadbox.co.nz